Smoked Pork Belly Burnt Ends on Pellet Grill
Make the best Smoked Pork Belly Burnt Ends on your pellet grill with this easy recipe! Juicy pork belly cubes are smoked low and slow, then caramelized in a sweet glaze until tender, sticky, and irresistible.
Servings: 6 servings
Calories: 977kcal
Ingredients
Ingredients
- 2 pounds pork belly skin removed
- 2 tablespoons olive oil
Pork Belly Dry Rub Ingredients
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Pork Belly Glaze
- ½ cup BBQ sauce
- ¼ cup maple syrup
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your pellet grill to 225℉. If your grill model requires, add a pan of water in a corner of your grill to maintain humidity.
- While the smoker is preheating, trim off any excessive fat, and cut the pork belly into one-inch cubes.
- Combine the dry rub ingredients in a small bowl and mix well. Place the pork belly cubes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss to coat. Generously coat them with the spice rub and toss until each piece is covered evenly with the rub.
- Once the pellet smoker reaches 225℉, place the seasoned cubed pork belly ends on the grill grates or on a barbecue grill pan, making sure there is space between them for airflow. Close the lid and let the pork belly smoke for approximately 2 hours or until the internal temperature reaches around 160℉.
- Once the pork pieces reach 160℉, remove them from the smoker and place them in a large aluminum pan. Combine the BBQ sauce, maple syrup, and unsalted melted butter in a bowl. Add the sauce to the pan with the pork belly and toss gently to coat evenly with the sauce. Cover the pan tightly with aluminum foil and return the pan to the smoker. Continue smoking for an additional 1.5 hours or until the internal temperature reaches around 200℉.
- Remove the pan from the smoker once the internal temperature reaches 200℉. Increase the temperature of your smoker to 300℉. Remove the foil cover from the pan and return it to the smoker for an additional 15-20 minutes to caramelize the sauce.
- Once the crispy pork belly burnt ends are caramelized and sticky, transfer the aluminum pan to a baking sheet, then transfer to a serving dish. Serve them on their own hot off the grill, in sliders, on top of salads, or as part of a barbecue platter. Enjoy!
Notes
- Season generously with the spice rub. You can even apply the dry rub and let it sit overnight to let the flavors penetrate.
- Smoke the pork belly low and slow at a temperature of 225°F. This slow cooking process helps tenderize the meat.
- Use a meat thermometer to check for doneness.
- The final stage of caramelizing happens quickly; keep a close eye to prevent burning.
Nutrition
Calories: 977kcal | Carbohydrates: 29g | Protein: 15g | Fat: 89g | Saturated Fat: 32g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 305mg | Potassium: 421mg | Fiber: 1g | Sugar: 25g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
